Healthy Pumpkin Coffee Cake

Bring the taste of Fall to your morning with this fabulous Healthy Pumpkin Coffee Cake. No refined sugar, dairy free, gluten free and paleo.

My pumpkin cravings are still going strong lately. This pumpkin coffee cake such a great little addition to your breakfast or even as an afternoon snack with a cup of tea or a glass of cold milk. I think with that glass of cold milk is my favorite!

I decided to go completely gluten free on this recipe. Over the past year, I have been feeling a lot more discomfort and bloating after I eat foods with gluten. After doing some research, I decided to do some experimenting the past month with eliminating gluten entirely from my diet to see if I have an intolerance to it.

It has been easier than I thought it would be actually. I think sticking to our clean eating diet helped with the adjustment.

This pumpkin coffee cake is so easy and absolutely delicious. Feel free to make it with regular flour if you prefer. It’s fabulous no matter what. And because I like to be a little sneaky in my house, no one knew that it was gluten free and healthy. Love that even more!

Make it a great addition to your Thanksgiving Day too!

Healthy Pumpkin Coffee Cake

For the crumb topping

1/4 cup coconut flour

1/2 cup almond flour

2 tablespoons coconut sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil

2 tablespoons maple syrup

For the Coffee Cake

1 cup canned pumpkin

1/4 cup melted coconut oil

1/4 cup maple syrup

1/4 cup coconut sugar

4 eggs

1 cup almond flour

1/4 cup coconut flour

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

How to Make Pumpkin Coffee Cake

Preheat oven to 325° F

Line a square baking dish with parchment paper.

In a small bowl, combine the ingredients for the crumb topping. Mix until all dry ingredients are moistened. Set aside.

In a large bowl, combine the melted coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.

Add the eggs and mix until blended well.

Then add the almond flour, coconut flour, cinnamon, pumpkin spice, baking soda, and salt.

Mix until completely blended.

Pour into prepared pan and sprinkle the top with the crumb topping.

Bake for 50-55 minutes.

Store in an air tight container in the refrigerator.

ENJOY!!

Try these other favorite pumpkin recipes too:

Healthy Pumpkin Cheesecake Bars

Healthy Gluten Free Pumpkin Bread

Healthy Pumpkin Coffee Cake

Bring the taste of Fall to your morning with this fabulous healthy Pumpkin Coffee Cake. No refined sugar, dairy free, gluten free and paleo.

5 from 2 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 9

Calories: 311kcal

Author: Sherri Hagymas

Ingredients

For the crumb topping

• 1/4 cup coconut flour
• 1/2 cup almond flour
• 2 tablespoons coconut sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup

For the Coffee Cake

• 1 cup canned pumpkin
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 4 eggs
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

• Preheat oven to 325° F
• Line a square baking dish with parchment paper.
• In a small bowl, combine the ingredients for the crumb topping. Mix until all the ingredients are moistened. Then set aside.
• In a large bowl, combine the melted pumpkin, coconut oil, maple syrup, and coconut sugar. Mix well.
• Add eggs and mix until blended well.
• Then add the almond flour, coconut flour, cinnamon, pumpkin spice, baking soda, and salt.
• Mix until completely blended.
• Pour into prepared pan and sprinkle the top with the crumb topping.
• Bake for 50-55 minutes or until a toothpick inserted comes out dry.
• Store in an air tight container in the refrigerator.

Nutrition

Calories: 311kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 248mg | Potassium: 113mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4340IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 1.6mg

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Adapted from Jays Baking Me Crazy